I don’t think you can’t get gelatin from animal sources without losing the meat flavour. Gelatin from animal sources is made by a process involving hydrolyzation, which breaks down proteins into pepides. The proteins in meat are the main reason for it’s identifiable flavour. The broken down peptides in gelatin don’t taste like anything.

Even if it was possible to do some kind of half-assed gelatin extraction process that preserved some of the animal flavour, there’s no market for that. People who buy gelatin expect it to be flavourless, so they can use it in their recipes without the gelatin affecting the taste. Gelatin is used to provide a thick and, well, gelatinous texture. If someone’s making a recipe involving gelatin that’s supposed to taste meaty, they’re gonna use their own animal products (i.e. meat and/or meat-based stock).